Crispy Roasted Cauliflower with Creamy Pesto Pasta: A Delicious and Nutritious Plant-Based Meal
If you’re looking for a satisfying and flavorful plant-based dish, this Crispy Roasted Cauliflower with Creamy Pesto Pasta is the perfect recipe. The combination of smoky roasted cauliflower, vibrant basil pesto, and creamy pasta makes this a hearty yet healthy meal that’s packed with flavor. It’s easy to make, full of nutritious ingredients, and comes together in just 45 minutes—perfect for weeknight dinners or a special weekend meal.
Ingredients
For the Roasted Cauliflower:
- 1 large head of cauliflower, cut into florets
- ½ cup extra virgin olive oil (divided)
- 2 teaspoons smoked paprika
- ½ teaspoon red pepper flakes
- 1 pinch kosher salt and black pepper
- 3-4 cloves garlic, finely chopped or grated
- 1 tablespoon lemon zest, plus 2 tablespoons lemon juice
For the Pesto Pasta:
- 1 pound pasta (any variety)
- 1½ cups fresh basil
- 1 cup baby arugula, spinach, or a mix
- 1 jalapeño, seeded (optional)
- ¼ cup toasted nuts (pine nuts, walnuts, or pistachios)
- ⅓ cup grated parmesan cheese or nutritional yeast
- ¼-⅓ cup canned full-fat coconut milk (or cream/milk of choice)
Directions
1. Roast the cauliflower:
Preheat your oven to 425°F (220°C). On a large baking sheet, toss the cauliflower florets with ¼ cup of olive oil, smoked paprika, red pepper flakes, and a pinch of salt and black pepper. Spread the cauliflower out in an even layer and roast for 20 minutes.
After 20 minutes, add the chopped garlic and lemon zest to the cauliflower, then return to the oven and roast for an additional 10 minutes, or until the cauliflower is tender and charred around the edges.
2. Make the pesto sauce:
While the cauliflower is roasting, prepare the pesto. In a blender or food processor, combine the fresh basil, arugula or spinach, jalapeño (if using), garlic, lemon juice, toasted nuts, and parmesan cheese (or nutritional yeast).
Add the remaining ¼ cup of olive oil and pulse until a smooth pesto forms. If the pesto is too thick, add 1-2 tablespoons of water to thin it out to your desired consistency.
3. Cook the pasta:
Cook the pasta according to the package instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water. Drain the pasta and return it to the pot.
4. Combine the pasta and pesto:
Add the prepared pesto sauce to the cooked pasta, along with the coconut milk (or your preferred cream/milk). Toss everything together until the pasta is well coated. Use the reserved pasta water to adjust the consistency of the sauce if needed.
5. Serve:
Divide the creamy pesto pasta into serving bowls. Top each bowl with a generous portion of the crispy roasted cauliflower. Garnish with extra greens, fresh herbs, or an extra sprinkle of parmesan cheese for added flavor.
Recipe Tips:
- Customize the Pesto: Feel free to switch up the greens or herbs in the pesto—kale, parsley, or even cilantro can be great alternatives.
- Make it Gluten-Free: Use gluten-free pasta to accommodate dietary preferences.
- Creamy Options: If you prefer a dairy-based option, you can substitute the coconut milk with heavy cream or even Greek yogurt for a richer sauce.
Recipe Details:
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories: 480 kcal per serving
Why You’ll Love This Crispy Roasted Cauliflower with Creamy Pesto Pasta:
This Crispy Roasted Cauliflower with Creamy Pesto Pasta is the ultimate plant-based comfort food. The smoky, slightly charred cauliflower paired with the bright and zesty basil pesto makes every bite a flavorful delight. Plus, the creamy sauce made with coconut milk (or your choice of cream) adds a luscious texture that balances out the dish beautifully. It’s a versatile recipe that can be customized with different greens, nuts, and milk options, making it a great addition to your weekly meal rotation.
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Crispy Roasted Cauliflower with Creamy Pesto Pasta
- Total Time: 45 minutes
- Yield: 4 1x
Description
This dish brings together the vibrant flavors of roasted cauliflower and a refreshing creamy pesto sauce made with fresh basil, arugula, and a hint of heat from jalapeño. The coconut milk adds richness while the roasted cauliflower offers a satisfying crispy texture. Combined with perfectly al dente pasta, this dish is a delightful harmony of flavors and textures.
Ingredients
1 large head of cauliflower, cut into florets
1/2 cup extra virgin olive oil
2 teaspoons smoked paprika
1/2 teaspoon red pepper flakes
1 pinch kosher salt and black pepper
3–4 cloves garlic, finely chopped or grated
1 tablespoon lemon zest, plus 2 tablespoons lemon juice
1 pound pasta, any variety
1 1/2 cups fresh basil
1 cup baby arugula, spinach, or a mix
1 jalapeño, seeded (optional)
1/4 cup toasted nuts (pine nuts, walnuts, or pistachios)
1/3 cup grated parmesan cheese or nutritional yeast
1/4–1/3 cup canned full-fat coconut milk (or cream/milk of choice)
Instructions
Preheat oven to 425°F (220°C). On a baking sheet, combine the cauliflower florets with 1/4 cup olive oil, smoked paprika, red pepper flakes, and a pinch of salt and pepper. Toss well to coat evenly. Roast in the oven for 20 minutes or until tender. Add garlic and lemon zest, then roast for an additional 10 minutes until charred.
Meanwhile, in a blender or food processor, combine basil, arugula/spinach, jalapeño (if using), garlic, lemon juice, toasted nuts, parmesan cheese, and the remaining 1/4 cup olive oil. Pulse until a pesto sauce forms, adding 1-2 tablespoons of water if necessary to thin it out.
Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
Return the pasta to the pot, add the pesto sauce and coconut milk, and toss to combine. Add the reserved pasta water to adjust the consistency as needed.
Divide the pasta into bowls, top with the crispy roasted cauliflower, and garnish with fresh herbs or extra greens. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 480